I’m not really a pie person, but when my Dad asked me to make dessert for Thanksgiving three years ago, I knew it had to be pie. What’s Thanksgiving without pie?! So after binge watching Pushing Daisies for the millionth time, I decided on Chuck-inspired apple cup-pies with Gruyere cheese baked into the crust. My issue with pies has always been the crust-filling ratio. There needs to be more crust! Cup pies — mini pies baked in cupcake tins — totally solve that for me. And with apple season in full swing, I finally got around to making them again so that I can share them with you (and my grateful co-workers ;)!
Apple Cup Pies — Makes about 12 mini pies. Recipe adapted from Cave Cibum.
- 5 cups flour
- 1 tbs sugar
- ½ tsp salt
- 3 ½ sticks (28 tbs) salted butter, frozen
- 5 oz Gruyere cheese, grated
- 1 cup cold water
- 1 tsp vanilla (optional, but it’s what Chuck would have done!)
- 4 apples — peeled, cored, and chopped into cubes. I recommend Granny Smith, Gala, or Honeycrisp.
- 1 ½ tbs sugar
- 1 ½ tsp cinnamon
- 1/8 tsp nutmeg
- 1 ½ tsp flour
- 1 ½ tsp vanilla
1 egg, beaten
sugar, for dusting
1. Let’s cut up all of that butta before it melts! Chop it up into nice, little cubes.
2. Combine your flower, sugar, salt, and butter in a large bowl. Because the butter is frozen, you’re going to need to push it into the dry ingredients with your fingertips until clumps begin to form. Then, mix in the grated Gruyere cheese.
3. Add vanilla and water and knead until you’ve got a nice soft dough. If it’s too dry, add more water. Divide the dough in half and pat each half into flattened disks. Wrap these discs in plastic wrap and store them in the fridge for at least an hour, or up to 2 days.
4. While waiting for the dough to chill, chop up your apples…
5. Add in your sugar, cinnamon, nutmeg, flour, and vanilla and mix them into the apples until they’re fairly evenly coated.
6. Once your dough is chilled, remove one disk from the refrigerator and roll it out onto a floured surface until it’s about ¼ inch thick.
7. Use a large cup, biscuit cutter, or old Wonton Soup container (yes, that’s what that is) and cut out 12 circles.
8. Grease alternating cups in two cupcake pans, and place your 12 circles into each greased cup. Push them in with your fingertips so they fit into the bottom and sides of the cups. If you don’t have two pans, you can take turns with the one you have, but when you bake the second batch, grease and use the unused cups.
9. Generously fill each pie with apple mixture. It’s okay — preferable! — if it’s overflowing.
10. Roll out your second dough disk and use a smaller cup or biscuit cutter (about 3 1/2 inch) to cut 12 circles. Top each pie with these smaller circles and press the edges together to seal. Brush the top of each pie with beaten egg and dust with sugar, then cut some small steam holes in the tops. Get creative with your steam holes! I gave this heart one to Stan ♥
11. Bake for 15 minutes at 425°, then reduce the heat to 350° and bake an another 15 minutes, until the dough is golden and the filling begins to bubble up.
11. Eat ‘em up! I like them best paired with vanilla ice cream.